The right cutting board helps you prep food safely and efficiently. But with so many options available, it can be tough to decide which one is best for you.
To keep wood cutting boards in top condition, treat them monthly with a light layer of food-grade mineral oil or beeswax. Avoid fatty oils that can go rancid quickly.
Material
Whether it’s a solid wood or plastic, the material used for a cutting board determines how durable and safe it is. Look for an FDA-approved option that’s durable and sanitary. HDPE (high-density polyethylene) cutting board sheets are the ideal choice, especially in commercial kitchen settings. They’re also a good option for your home kitchen because they are easy to personalize and are available in several earthy colors.
A wood’s porosity, which is determined by its pores’ size, is another factor that determines its quality as a cutting board material. Closed-grained woods like maple, walnut, and cherry are the best choices. Avoid open-grained woods such as pine and cedar because they splinter easily and are a breeding ground for mold and bacteria.
Regularly applying mineral oil to a wooden cutting board will prevent it from drying out and becoming brittle. However, avoid any oil that’s likely to go rancid since this can contaminate food.
Size
The size of a cutting board depends on the type of culinary task and kitchen space. For example, small cutting boards are easy to handle and store and can be ideal for chopping herbs or preparing single-portion meals. However, large cutting boards are heavy and can be difficult to maneuver. They also take up more counter space and may be too big to fit in the sink for washing.
Imagine a hearty family stir fry that turns into a cooking disaster because your cutting board is too small. Ingredients spill over the sides and touch other surfaces—potentially causing cross-contamination and potentially food poisoning.
This reversible wood cutting board from John Boos features a juice groove that helps trap excess liquid and is easy to clean. It scored highly in Good Housekeeping’s 2023 kitchen gear tests, with testers praising its durability and ease of use. The solid maple construction is gentle on knives, and the feet help it stay stable while you work. The board comes with a bottle of wood oil that the manufacturer recommends using to extend its life and add luster.
Shape
Cutting boards come in a variety of shapes and sizes. From the standard rectangular to breadboards and even butcher blocks, each type is designed for a specific function.
For example, butcher block cutting boards are usually thicker than regular ones to provide a sturdy surface for cutting meat. Some also have a juice trough around the edges to catch drippings, making them ideal for cutting juicy ingredients.
Other boards may be shaped to resemble your favorite state or even include a wall hang tie so you can use it as a piece of decor. These novelty types aren’t as functional as traditional ones, but they’re a fun way to add personality to your kitchen.
Choosing the right kind of cutting board depends on your cooking style and habits. For example, if you often prepare large meals, a versatile medium-sized cutting board may be best for you. In addition, make sure your choice fits in with the storage space available in your kitchen.
Finish
The finish on wood cutting boards is what protects the board from drying, cracking, and warping over time. Regular maintenance with food-safe oil is also important to keep the surface smooth, hygienic, and looking great.
The major traits that determine a wood’s food safety are its porosity, grain type, and color. Woods like hard maple, cherry, mahogany and teak have tight grains with small pores that make them less prone to bacteria, mold, and water-logging. Pine, ash, and birch woods have larger pores that make them less suitable for use as cutting boards.
Mineral oil, walnut oil, and a mixture of carnauba wax and beeswax are all excellent finishes for cutting boards. Avoid common vegetable oils, like canola and olive, because they can taint the board with an unpleasant smell or taste and go rancid quickly. Linseed and tung oils are good choices, too, but must be reapplied regularly to keep the boards from drying out or cracking.